Broei’s kitchen is all about vegetables, lots of vegetables. Every month, we conjure up 8 dishes and 2 desserts, the majority of which is vegan, and we sure put our heart and soul into them. We get inspiration from all the kitchens in the world, while we’re on vacation or philosophising about food… There’s little we can’t do, and we make it all ourselves. Broei gets most of its vegetables from De Lindenhoff in Baambrugge. We also receive all sorts of fresh vegetables from De Groentenakker in Odijk and from enthusiastic home-growers who provide us with vegetables from their vegetable gardens. We use them to make the dishes from our Chefs Choice. These are 7 courses, including 1 dessert, selected by the cooks, on the very same night you order them. These courses can change daily, and depend on the offering from our vegetable suppliers.
We make all our bread ourselves; sourdough with flour from the Commandeursmolen in Limburg, which mills local grains with traditional millstones.
The only thing we add is a bit of water and a pinch of salt. And oh yes, time. Lots of time. Our loaves leaven at least eighteen hours, to develop the best taste.
You will find all the pastries, which are prepared daily, on our signs.
We try to cooperate with local and small-scale farmers, brewers, coffee roasters and growers as much as possible.
But we also head out, with Mother Nature as our teacher and supplier. To get dairy products and other things, we work together with De Lindenhoff. For vegetables, fruits and herbs, we join forces with De Lindenhoff and De Groentenakker. We get our coffee from the guys at KEEN.
We try to keep our drinks as much direct trade as we can, and purchase them locally or from small-scale entrepreneurs. But we even make some things ourselves, like the kombucha and ice tea.